Tag: Moong Dal Palak Khichdi

What you are seeing is a wonderful Moong Dal Palak Khichdi that is cooked entirely in buttermilk. Over the past month I have been making as many one-pot meals as possible. This is because my father has 9 stitches to the middle finger of his right hand; trophy of a minor accident during home repairs. As a result, he cannot eat with his fingers and uses a spoon.

Also, this past Saturday, the heat finally let up and Mumbai was cloudy heralding the monsoon. It was in my opinion the perfect Khichidi weather. I had a lot of Palak at home and so I decided to make Moong Dal Palak Khichidi. If I did it my way, I would have just added Palak to the regular Khichdi. Then I came across this recipe Hare Moong ki Khichdi with Palak on Chef Sanjeev Kapoor‘s site and decided to try that. I was intrigued by the use of buttermilk as a cooking medium. The way I saw it it was Kadhi-Khichidi in one!

This Moong Dal Palak Khichdi turned out to be a delight with a slightly tangy taste from the buttermilk and is now on its way to being a staple in my home.

How to Make Moong Dal Palak Khichdi

Serves: 4

Soaking Time: 60 Mins

Cooking Time: 45 Mins

Ingredients

Rice – 1.5 Cups

Whole Moong or Split Moong (with Skin) – 3/4 Cup

Finely Chopped Palak or Spinach – 3 Cups

Buttermilk – 5 Cups

Green Chillies – 3

Cloves – 6

Cumin – 1.5 tsp

Ghee – 2-3 tbsp

Turmeric – 1/4 tsp

Salt to Taste

Moong Dal Palak Khichdi Cooked in Buttermilk

Preparations

Soak the Moong Dal in 2 Cups water for 1 hour.

Drain the water.

Set aside

Soak the rice in water for about 15 minutes.

Drain the water.

Set aside.

Slit the green chillies.

To Make Moong Dal Palak Khichdi

In a pressure cooker or a heavy bottomed vessel, heat 2 tbsp ghee.

Add the cumin and cloves and stir-fry till the cumin starts to change colour.

Add the drained dal and rice.

Stir-fry for 2-3 minutes.

Turn the heat to low.

Add the spinach, turmeric, green chillies, and salt.

Stir-fry for 2-3 minutes.

Add the buttermilk and 3/4 tsp salt.

Mix well.

Over medium heat, pressure cook for 4 whistles.

Do not open the pressure cooker for at least 10 minutes.

Open the pressure cooker.

Mix well.

Add salt, if required, and mix well.

Serve hot topped with a generous dollop of ghee!

Tips

I had split green moong at home and I used it to make this khichdi.

Be sure to turn the heat to low before adding the spinach etc. in step 6. This allows the temperature to come down so that when you add the buttermilk it will not curdle.

In my opinion, the Moong Dal Palak Khichdi does not even need papad or achar as a side. I just washed it down with some Masala Chaas.